Assistant Manager

POSITION SUMMARY

The Assistant Manager will support daily operations, lead staff during peak hours, and ensure seamless service. Youll bridge front-of-house (FOH) and back-of-house (BOH) teams, uphold quality standards, and help drive bakery success.

ESSENTIAL FUNCTIONS

Key Responsibilities

1. Daily Operations Support:

o Open/close the bakery, ensuring setup meets standards (display cases, coffee stations, dining areas).

o Oversee cash handling, end-of-day reports, and tip reconciliation.

o Maintain inventory: Track retail/ingredient stock, notify Manager of low supplies.

o Maintain brands standards across all FOH aspects (lighting, display, uniforms, sos etc.)

o Conduct daily briefing and de-briefing, assign sections and daily sales target.

o Communicate in a prompt manner to team in regards to 86, 85, item to push.

2. Staff Leadership:

o Supervise FOH team (baristas, cashiers, servers) during shifts.

o Train new hires on POS systems, product knowledge, and service protocols.

o Step in to assist with baking, plating, or coffee prep during rushes.

o Handle team misconduct (tardiness, grooming standards etc.) in absence of manafer.

3. Customer Experience:

o Resolve guest concerns promptly and with empathy.

o Ensure product freshness and visual appeal (rotate pastries, monitor bread shelves).

o Model warm, efficient service—know regulars by name.

4. Quality & Compliance:

o Enforce food safety and sanitation (check temps, glove use, allergen protocols).

o Partner with bakers to ensure timely production and consistent quality.

o Conduct daily cleanliness audits (dining area, restrooms, kitchen).

5. Administrative Tasks:

o Assist with staff scheduling using [e.g., Homebase, When I Work].

o Help manage catering orders and wholesale deliveries.

o Send daily report (management, sales, reservation etc)

REQUIREMENTS

Qualifications & Skills

Experience:

o 3+ years in food service, 2+ year in a supervisory role (bakery, café, or restaurant preferred).

o Basic understanding of bakery operations (production cycles, shelf-life, ingredient handling).

Technical Skills:

o Proficiency in POS systems (e.g., Toast, Square) and Microsoft Excel/Google Sheets.

o Food Handler/Serv Safe Certification (or ability to obtain within 30 days).

Soft Skills:

o Leadership: Ability to direct teams calmly during high-pressure rushes.

o Adaptability: Comfort with rotating shifts (early mornings, weekends, holidays).

o Problem-Solving: Quick thinking to address staffing gaps or customer issues.

o Detail-Oriented: Vigilance about presentation, cleanliness, and inventory.